Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among
other interesting metabolites with antimicrobial activity. A cell‐free supernatant (CFS) is a …

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk
by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein …

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo,
sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such …

Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …

In recent years, the demand for “natural” products has increased, as customers prefer this
type of product over those with added chemical preservatives. The critical issues associated …

Staphylococcus aureus and its biofilm have emerged as a significant threat to the safety of
dairy products. In recent years, lactic acid bacteria (LAB) bacteriocins have been widely …

In the present study, four Lactobacillus strains from the cheese were analyzed for its
probiotic potential against enteropathogenic bacteria. The probiotic properties of the …

Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and
yeasts to milk. The composition of kefir varies according to factors such as milk type and the …

The global challenge to prevent fungal spoilage and mycotoxin contamination on food and
feed requires the development of new antifungal strategies. Antimicrobial peptides and …